Cut the pepperoni into 1/4 inch cubes.

Over medium heat in a skillet brown the pepperoni until most of the grease has been removed. Set aside on paper towelling to drain.

Cut poultry into 1/2 inch pieces and toss in seasoned flour.

Brown the chicken pieces in olive oil. Set aside.

Add tomato sauce and remaining flour to the skillet. Add chicken, pepperoni and enough water to cover the meat, about 1/3-1/2 cup. Simmer 30-45 minutes over low heat or until the chicken is tender. Serve over pasta of your choice.